HOISIN GINGER SESAME PORK CHOPS
These spicy-sweet hoisin grilled pork chops are delicious.
Provided by Occasional Cooker
Categories 100+ Everyday Cooking Recipes
Time 8h35m
Yield 5
Number Of Ingredients 9
Steps:
- Mix honey, hoisin sauce, soy sauce, ginger, chili-garlic sauce, garlic, and sesame oil in a small bowl. Place pork chops in a resealable plastic bag. Pour 1/2 of the marinade over the pork chops; seal bag. Marinate in the refrigerator, 8 hours to overnight. Place remaining marinade in an airtight container and refrigerate.
- Preheat an outdoor grill for medium heat and lightly spray the grate. Remove pork chops from the bag and shake off excess marinade; discard marinade from the bag. Grill pork chops, basting with refrigerated marinade, until browned and no longer pink inside, 8 to 10 minutes per side.
- Pour remaining marinade into a saucepan over medium heat. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Spoon sauce over the pork chops.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 42.2 g, Cholesterol 107.3 mg, Fat 10.9 g, Fiber 1.1 g, Protein 43.2 g, SaturatedFat 3.4 g, Sodium 1456 mg, Sugar 35.2 g
PAN SAUTEED PORK CHOPS WITH GARLIC-HOISIN SAUCE
From America's Test Kitchens. It is explained as a sauce prepared in the same pan you've cooked the chops in and you scrape the browned bits into the sauce...sounds good. Please note: a reviewer didn't like these and that's fine; we are all different and like different things. The recipe is from America's Test Kitchen though. Here it is again from another person on an unrelated site http://cookbookjunkie.blogspot.com/2007/07/more-garlic-garlic-hoisin-sauce.html I felt I had to defend myself since the poster said I was lying!
Provided by Oolala
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chops with salt and pepper and heat the oil in a saute pan.
- Once the oil is hot, saute the chops until done.
- Remove chops to a platter.
- Now for the sauce, to the same pan, add oil and garlic and cook on medium heat until fragrant; about 30 seconds.
- Stir in the broth, hoisin, vinegar, red pepper flakes and any accumulated juices from the pork platter, scrapping any browned bits and simmer until thickened, about 7 minutes.
- Spoon sauce over chops before serving.
HOISIN-GLAZED PORK CHOPS
Why make your own hoisin? Because the addictively sweet-salty condiment will wake up just about everything you're making this week.
Provided by Claire Saffitz
Categories Bon Appétit Pork Pork Chop Soy Sauce Dinner
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium. Cook garlic, stirring often, until golden brown, about 2 minutes. Add soy sauce, honey, vinegar, tahini, and Sriracha and whisk until smooth. Cook, whisking occasionally, until mixture is thick and smooth, about 5 minutes. Season hoisin sauce with salt and pepper; let cool.
- Season pork chops all over with salt and pepper. Place in a large resealable plastic bag and add half of hoisin sauce (reserve remaining sauce). Seal bag, pressing out air, and turn to coat pork. Chill at least 30 minutes. Set remaining sauce aside.
- Preheat a large skillet, preferably cast iron, or grill pan over medium. Remove pork from bag, shaking off excess marinade. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute, then turn again. Continue to cook, turning about every minute, until chops are deep golden brown and charred in spots and an instant-read thermometer inserted into the thickest part registers 135°F, 15-18 minutes (cooking time will depend on thickness of chops). Transfer to a cutting board and let rest at least 10 minutes (pork will come to 145°F as it sits). Serve with reserved hoisin sauce spooned over.
- Do Ahead
- Hoisin sauce can be made 4 days ahead; cover and chill. Thin with water if needed before using. Pork can be marinated 1 day ahead; keep chilled.
HOISIN GLAZED PORK CHOPS
Give ho-hum pork chops exciting new flavor in just 10 minutes prep time. Hoisin sauce, ginger and honey make a winning Asian-influenced combo.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Mix barbecue sauce, hoisin sauce, sherry and honey in 1-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until flavors are blended.
- Sprinkle pork with garlic pepper, salt and ginger. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently and brushing with hoisin glaze during last 5 minutes of grilling, until pork is no longer pink in center.
- Heat remaining glaze to boiling; boil and stir 1 minute. Serve pork with remaining glaze.
Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 65 mg, Fiber 0 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 16 g, TransFat 0 g
HONEY HOISIN PORK CHOPS
Very quick, easy pork chop recipe!
Provided by Denise
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, and soy sauce in a bowl until combined; stir in the green onions. Spread about 1/4 of the mixture into the bottom of a 9x13-inch baking dish. Arrange the pork chops over the sauce in a single layer, and pour the remaining sauce over the chops, covering them completely.
- Bake in the preheated oven until the chops are no longer pink at the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Baste once or twice while baking.
- Drain the liquid in the baking dish into a saucepan. Turn on the oven's broiler, and place the chops underneath the broiler until caramelized and brown, 1 to 2 minutes.
- Whisk the cornstarch with water in a small bowl, and whisk the mixture into the pan juices. Set the saucepan over medium heat, and bring the sauce to a simmer, whisking constantly until thickened, 1 to 2 minutes. Season to taste with salt and black pepper. Serve sauce with chops.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 15.6 g, Cholesterol 36.2 mg, Fat 4.6 g, Fiber 1.7 g, Protein 15.8 g, SaturatedFat 1.6 g, Sodium 491.2 mg, Sugar 9.5 g
HOISIN PORK WITH GARLIC & GINGER GREENS
Marinate lean loin steaks with Chinese sauce then serve with plenty of bok choi cabbage for a healthy supper
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Put the pork, hoisin and soy sauce in a bowl and allow to stand for 10 mins. Heat the grill to high, shake off any excess sauce, then lay the pork on a tray. Grill for 5 mins, turning halfway, until cooked through. Remove and leave to rest in a warm place for 5 mins.
- Meanwhile, put the broccoli in a microwave-safe bowl with 4 tbsp water, cover with cling film, then microwave on High for 3 mins. Heat the oil in a wok, add the garlic and ginger, and stir-fry for 1 min. Add the spring onions and bok choi, then stir-fry for a further 2 mins. Tip in the broccoli with a dash of soy sauce and stir-fry for 1-2 mins more until the veg is warmed through. Serve the pork with the greens, a drizzle of any resting pork juices and rice or noodles, if you like.
Nutrition Facts : Calories 420 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
STICKY HOISIN PORK STEAKS
Served with a fresh, crunchy slaw and a sweet glaze that soaks into the rice, this simple, lip-smacking pork dish for six will keep everyone happy
Provided by Katy Gilhooly
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Put a large pan of water on to boil. Pour 75g hoisin sauce into a shallow dish, add the pork and turn to coat. Cover and leave to sit at room temperature. Meanwhile, make the slaw. In a large bowl, mix the vinegar with the soy. Add the cabbage, carrot and cucumber, and toss together.
- Tip the rice into the pan of boiling water and cook following pack instructions. Heat the oil in a non-stick frying pan large enough to fit the steaks. Cook over a medium-high heat for 2-3 mins on each side until cooked through and slightly charred. Lift the steaks out of the pan onto a warm plate and cover with foil. If the cooking juices have burnt, wipe the pan out first, otherwise add the remaining hoisin straight to the frying pan with 1 tbsp soy sauce and 100ml water and bubble gently.
- Drain the rice, divide between six plates and put the steaks on top. Spoon the extra hoisin sauce over the steaks so it soaks into the rice below, then scatter over the spring onions. Tear the mint leaves and stir them into the slaw, then serve alongside the steaks.
Nutrition Facts : Calories 666 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 2 milligram of sodium
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4.6/5 (10)Estimated Reading Time 3 minsServings 4
- Peel and finely chop 3 garlic cloves. Heat 2 Tbsp. oil in a medium saucepan over medium. Cook garlic, stirring often, until golden brown, about 2 minutes.
- Add ⅓ cup soy sauce, 3 Tbsp. honey, 2 Tbsp. vinegar, 2 Tbsp. tahini, and 2 tsp. Sriracha and whisk until smooth. Cook, whisking occasionally, until sauce is thick and smooth, about 5 minutes. Season with salt and pepper; let cool. → BTW, you're going to want to make a triple batch of that sauce...
- Place in a large resealable plastic bag and add half of hoisin sauce. Transfer remaining sauce to a medium bowl; set aside. Seal bag, pressing out air, and turn to coat pork. Let sit at least 20 minutes.
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5/5 (11)Total Time 20 minsCuisine AsianCalories 469 per serving
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